minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Several containers of food observed on the floor of the freezer in shallow baking trays. Store all food containers on shelves at least six inches above the floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Cold-holding violations were observed in reinspection, as listed below: 1. All foods in the top and bottom of Prep Cooler #2 were above 41F. Tofu and cooked flat noodles were discarded to prevent the risk of a foodborne illness called bacterial intoxication. Raw animal proteins were moved to the walk-in cooler and spread out to re-cool. 2. Garlic in oil was observed at 79F. Garlic in oil can cause a deadly form of foodborne illness called Botulism. All TCS foods must be kept at 41F or below - even during busy service periods. A citation will be issued for the ongoing cold-holding violations. Further observation of similar cold-holding violations will result in additional citation(s) and possibly emergency closure.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Although decreased, drain fly activity was still observed in the back of the kitchen. Continue working with pest control operator and eliminating conditions that attract pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
The can opener was observed with old food debris build up. Keep the can opener clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Box fans were heavily covered in dust and debris. Clean equipment frequently enough to prevent build up.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
The cloth curtain hanging between the kitchen and front of house is heavily soiled. Remove or replace with something non-absorbent or easily cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
Grease is accumulated on the inside of the hood canopy such that it is running down the hood and dripping. Clean the hood canopy.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
The hood baffles are excessively greasy with accumulated char. Clean them and increase frequency of cleaning.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed knives stored between prep coolers. This puts the knives in contact with unclean surfaces. Cook removed knives from between the coolers during inspection. Train employees to keep all utensils on surfaces or in containers that are regularly washed, rinsed, and sanitized.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
The Person in Charge was not making sure employees actively monitor temperature of cold TCS foods in coolers on the cook line. Temperatures had not been checked in several hours and foods were being held in the Temperature Danger Zone. Persons in Charge must actively oversee food safety and employee activities.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Several sections of floor and walls were dirty from food debris, grease, splash, and soil. In the back of the kitchen near the walk-in cooler, ceiling tiles are dirty with accumulated dust debris. Clean all floors, walls, and ceilings frequently enough to prevent build up.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Prep cooler #2 was not effectively holding foods at 41F or below. Repair or replace this cooler. It must be able to keep TCS foods at proper temperatures even when opened frequently for busy service periods.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Dozens of containers of food were stored on the floor of the freezer. Store all food containers on shelves at least six feet above the floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Domestic rice cookers in the "lunch box area" are still in use. Additionally, a small domestic refrigerator is in use in the front counter area. Remove these units from the restaurant.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Several bags and containers or prepared foods - such as cooked pork and cooked chicken - were not datemarked with the date they were prepared. Person in Charge had cooks, who knew the date of preparation, datemark the foods. Date-mark all refrigerated, ready-to-eat, TCS foods that may be in use for more than 24 hours.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Numerus cold-holding violations were observed and addressed as listed below. Further observation of holding cold TCS foods at improper temperatures will result in citations (fines) and possibly in emergency closure. Emergency closure it an administrative action requiring written plans and procedures to be lifted. 1. The two cold salads for the daily lunchbox area were 75F and 70F. These had been set out for lunch with no temperature control and were discarded. Person in Charge stated they are supposed to be put on an ice bath, but this is not allowed unless they are also managed using Time As A Public Health Control (TPHC). Using TPHC requires written procedures for how cold food (41F or below will be set out for no more than 4 hours with labeling and a way of tracking the items are discarded at 4 hours). Inspector will provide TPHC template. 2. All foods in the top and bottom of Prep Cooler #3 were above 41F. Raw animal proteins were moved to the walk-in cooler to re-cool. All other TCS foods were discarded to prevent the risk of a foodborne illness called bacterial intoxication. 3. Garlic in oil was observed at 79F on a cart on the cook line. Garlic in oil was discarded after employees first moved it to the cooler. Garlic in oil can cause a deadly form of foodborne illness called Botulism. 4. Cut cabbage was in a tub at 74F. Cut cabbage is a TCS food that can grow bacteria. Cabbage had been cut a couple hours before and was relocated to the walk in cooler. 5. Fried potato fries were observed set out on a shelf above Cooler #4. Fries were discarded. All TCS foods must be kept at 41F or below - even during busy service periods. (The only exception will be the two salads put in the "lunch box" area, if they are managed using TPHC.)
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Paper towels were missing from front (tea area) hand sink. Towels were provided.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Hand soap was missing from the dish area hand sink. No additional hand soap was found onsite. Person in Charge sent someone to store to purchase hand soap.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s notes
Employee washing dishes stated he washes his hands in the first compartment of the 3-compartment sink. Retrain employees to wash hands in the hand sinks only.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
minorCode MN Rule 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Several hand sinks and also the clean side dish rail were observed lose from the wall. Secure these pieces of equipment to the wall and seal.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Significant house fly and drain fly activity was observed - especially in the back of the kitchen, as well as the front tea area. Person in Charge states pest control operator services every two weeks and has ordered fly lights. In addition, the restaurant should actively clean floors under equipment, the wet area around the grease trap in the back of kitchen and any dirty equipment to reduce conditions that attract and sustain flies. Be aware that any evidence of flies breeding will result in an emergency closure. Emergency closure it an administrative action requiring written plans and procedures to be lifted.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Remove dead or trapped birds, insects, rodents, and other pests.
Inspector’s notes
A dead mouse was observed in trap just outside the kitchen, in the hallway leading to the garbage room. Remove the dead mouse.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
The can opener was observed with old food debris. This was sent to dish area for thorough cleaning. Keep the can opener clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Several pieces of equipment were heavily soiled with grease, dust and debris - such as the grease trap in the back prep area, the under side of the table set on top of the grease trap, box fans and some legs and casters on equipment. Clean these pieces of equipment frequently enough to prevent build-up.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
The cloth curtain hanging between the kitchen and front of house service area is heavily soiled. Remove or replace with something non-absorbent and easily cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
Grease is accumulated on the inside of the hood canopy such that it is running down the hood and dripping. Clean the hood canopy.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
The hood baffles are excessively greasy with accumulated char. Clean them and increase frequency of cleaning. The ventilation duct in the hood above the dish machine is excessively dusty. Clean the duct and increase frequency of cleaning.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed knives stored between prep coolers. This puts knives in contact with unclean surfaces. Knives were taken to dish area for washing. Train employees to keep knives and utensils on surfaces or in containers that are regularly washed, rinsed and sanitized.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Hoisin sauce was observed being stored in a single-use metal can from another product. Store foods in food grade containers that are intended for re-use.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode MN Rule 4626.0490Cleaning and sanitizing
Official wording
Discontinue using wood and wood wicker as a food contact surface.
Inspector’s notes
Wooden mortar bowls with wooden pestles were onsite for service of a specific appetizer. Wood is not an approved food contact surface, since it is absorbent and not truly cleanable. Remove the wooden mortar and pestle sets.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Based on the number and types of violations, persons in charge are not effectively overseeing food safety. Specifically, employees were not monitoring the temperatures of TCS foods or taking corrective actions and there were handsink and handwashing violation. Persons in Charge must actively oversee food safety and employee activities.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
At the beginning of the inspection, there was no person in charge of food safety in the kitchen. The person in charge of the FOH stated they were not in charge of the BOH. The chef who is normally in charge of BOH when a manager is absent was off on the day of inspection. Manager Shawn Lin was called and arrived onsite after about 20 minutes to provide information and make corrections. There must be a Person(s) in Charge at all times the restaurant is in operation who is trained in the important food safety components of the operation.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Several sections of floor and walls were dirty from food debris, grease, splash and soil. In the back of the kitchen near the walk-in cooler, ceiling tiles are dirty with accumulated dust debris. Clean all floors, walls and ceilings and keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Prep cooler #3 was not effectively holding foods at 41F or below. Temperatures taken of the same products (raw chicken and raw fish) one hour apart when the lid was closed indicate the foods were not cooling down and the problem was not only from lids being open and warm air in the kitchen. Repair or replace this cooler. It must be able to keep TCS foods at the proper temperatures even when opened frequently for busy service periods.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Some food containers were observed on the floor of the walk in cooler and walk in freezer.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
In addition to garbage and refuse storage and disposal requirements found in the Minnesota Food Code, each container, room or area shall be thoroughly cleaned after the emptying or removal of garbage and refuse. Food-waste grinders, if used, shall be installed in compliance with city ordinances. Garbage and refuse shall be disposed of with sufficient frequency and in a manner so as to prevent a nuisance. Indoor garbage rooms shall be equipped with a floor drain, hot and cold running water and ventilation to the exterior. (99-Or-119,§ 1, 10-29-99)
Inspector’s notes
The shared garbage area is still not being thoroughly cleaned after garbage is hauled away.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Remove the two domestic rice cookers and the domestic hot plate from the restaurant.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Some food containers were observed on the floor or the walk in cooler and walk in freezer. Hotel pans of food were also observed stored in standing water in the third prep cooler. These pans of food were relocated to a dry refrigeration unit.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
In addition to garbage and refuse storage and disposal requirements found in the Minnesota Food Code, each container, room or area shall be thoroughly cleaned after the emptying or removal of garbage and refuse. Food-waste grinders, if used, shall be installed in compliance with city ordinances. Garbage and refuse shall be disposed of with sufficient frequency and in a manner so as to prevent a nuisance. Indoor garbage rooms shall be equipped with a floor drain, hot and cold running water and ventilation to the exterior. (99-Or-119,§ 1, 10-29-99)
Inspector’s notes
The shared garbage area is still not being thoroughly cleaned, as grease and debris are accumulated on the floor.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Two domestic rice cookers and a domestic hot plate are still onsite and in use. Remove these.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Foods inside the third prep cooler were slightly above 41F. Of significant concern, a large box of raw shell eggs had been left out of mechanical refrigeration for at least a day and night. The internal temperature of eggs was measured at 76F, although the box was found in the walk-in cooler where it had recently been moved to. Due to the risk of foodborne illness such as Salmonella and Campylobacter, all raw eggs were discarded, in a quantity of about 15 dozen. Further observation of eggs being stored out of refrigeration, or of other significant cold-holding violations (such as the others observed during the routine inspection) will result in citations (fines).
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed drain fly activity continuing in front tea area and back of kitchen.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The third prep cooler on the cookline is still leaking water, and also holding foods slightly above proper temperatures. Kitchen manager reports a new cooler has been ordered to replace this one, since service has failed to repair it.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed several metal shelves (such as in walk-in cooler), and box fan covers still dirty. The third prep cooler was also wet inside with leaking water and some mold developing on inside surfaces.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
Managers on duty did not know that any customer complaint of foodborne illness, vomiting or diarrhea must be reported to the Minnesota Department of Health. Train all Managers to report such customer complaints to 877-FOOD-ILL or https://www.health.state.mn.us/diseases/foodborne/reporting.html
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Based on continuing cold-holding violations, especially a box of 17 dozen raw eggs stored at room temperature, the Persons in Charge are not actively overseeing food safety. At the time of the routine inspection, a simple Risk Control Plan was offered to the management team, but they have not completed the form or started keeping daily temperature logs as recommended. The Risk Control Plan is voluntary, and highly recommended. This is what the Person in Charge would need to do: 1) Sign and date the Risk Control Plan form, which will be provided again with this report 2) Have employees take temperatures twice daily to ensure TCS foods are at 41F or below, log the temperatures taken 3) Each Monday for 8 weeks, email a picture of the logs from that week to Janna.Beard@minneapolismn.gov Note: A temperature log will also be provided with this report which the Person in Charge can use, or amend as needed.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
In the walk-in cooler, buckets of soy sauce were stored on the floor. In the walk-in freezer, a few tubs of frozen, packaged meat were stored on the floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
In addition to garbage and refuse storage and disposal requirements found in the Minnesota Food Code, each container, room or area shall be thoroughly cleaned after the emptying or removal of garbage and refuse. Food-waste grinders, if used, shall be installed in compliance with city ordinances. Garbage and refuse shall be disposed of with sufficient frequency and in a manner so as to prevent a nuisance. Indoor garbage rooms shall be equipped with a floor drain, hot and cold running water and ventilation to the exterior. (99-Or-119,§ 1, 10-29-99)
Inspector’s notes
The indoor garbage room is not being cleaned thoroughly after wastes are hauled away. This is a shared space between several businesses. Work with the other users to thoroughly clean grease and spilled refuse away regularly.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Two domestic rice cookers and a domestic hot plate (used for pancakes) were present. Remove domestic equipment. If needed, replace with equipment that is NSF or equivalent. (A list of equivalent sanitation certificates will be sent with this report.)
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Multiple TCS foods were found being held above 41F, in the temperature danger zone. This violation is repeated from the 2024 routine inspection, with very similar observations. 1. Raw meats and chicken in the second prep cooler on the cook line - both top and bottom - were above 50F. Proteins were cooked off or discarded for safety. Service was called for the cooler. 2. Pre-cooked proteins in the third prep cooler on the cook line - bottom only. Ice was placed on top of proteins and service was called for the cooler 3. A cold cooked beef salad in the front "lunch box" area was being held on cool water, without mechanical refrigeration. Beef was 82F. Product was discarded. Discontinue holding cold products for lunch box, until a mechanical refrigeration unit is provided. 4. A large amount of raw shell eggs were observed out in the back prep area. Eggs were above 60F. Some eggs were cooked off, some were returned to the walk-in cooler to re-cool. Keep eggs under mechanical refrigeration until use. 5. A container of garlic in oil was being held out of mechanical refrigeration on the spice cart. Garlic was returned to the prep cooler. Keep garlic under mechanical refrigeration. During busy periods, a small usable portion that will be used up within about 30 minutes can be set on the spice cart for easy access. A Risk Control Plan will be offered to management to use cooperatively with Health Department to control the risk of improper cold holding of TCS foods. A draft of that plan will be provided with this report. Temperature checks will be conducted twice a day, recorded and a copy of the log will be emailed to inspector weekly. If the Risk Control Plan is not followed, and ongoing cold-holding violations are observed, citations (fines) will be issued and other administrative action may be taken.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Quaternary ammonium sanitizer in the 3-compartment sink was initially very low. The low sanitizer solution was drained and the sink filled with fresh sanitizer at a concentration of 300ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed five knives stored between coolers. This is not a sanitary way to store knives between uses, since the side of the coolers are not washed and sanitized. Knives were all brought to dish machine to be washed. Manager then set knives on clean prep surfaces or in clean hotel pans near work stations.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Significant drain fly activity was observed in the front tea area. Some was also observed in the back prep room and side of kitchen near stairs. Thoroughly clean drains and surfaces of walls, floors and equipment where food debris or sugary liquids have been splashed. Also contact pest control operator for service specific to drain fly activity in these areas.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The second prep cooler on the cook line is not working properly, as it is not holding cold foods anywhere near the required 41F. This cooler was provided service last year for this problem as well. Service or replace this cooler. Another prep cooler had water pooled inside its lower section. Provide service. A large gap is observed between the bottom of the walk-in cooler door and the tile floor, where cold air can leak out. Provide a gasket that closes the space, or other effective service.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Shelves in walk in cooler and several prep coolers were observed dirty with food debris build-up. Fans used for air circulation in the kitchen had significant dust and grease build-up. Clean all equipment surfaces that are dirty.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Some floor and wall surfaces are dirty with food and splash debris, especially in the front tea area. Clean walls and floors.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
Manager for this location did not know that all customer complaints of illness (vomiting or diarrhea) must be reported to the Minnesota Department of Health Foodborne Illness Hotline. Train all persons left in charge to call 1-877-FOOD-ILL or report online at https://www.health.state.mn.us/diseases/foodborne/reporting.html
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
A significant amount of food in containers was still stored on the floor of the walk in cooler and walk in freezer. Store food on shelves at least six inches above floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
In addition to garbage and refuse storage and disposal requirements found in the Minnesota Food Code, each container, room or area shall be thoroughly cleaned after the emptying or removal of garbage and refuse. Food-waste grinders, if used, shall be installed in compliance with city ordinances. Garbage and refuse shall be disposed of with sufficient frequency and in a manner so as to prevent a nuisance. Indoor garbage rooms shall be equipped with a floor drain, hot and cold running water and ventilation to the exterior. (99-Or-119,§ 1, 10-29-99)
Inspector’s notes
The shared indoor garbage room has been partially cleaned, but grease and some litter were still observed on the floor and a foul odor was still present. Work with the building owner and any other food businesses that use this garbage room to ensure it is thoroughly cleaned each time garbage is picked up.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
The two hand sinks in the front POS area and tea area had squeeze bottles of hand soap set on the floor. Ensure hand soap is kept near the level of the sink right by the sink, not on the floor.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Dozens of ready to eat food items were again observed without date marks - both in the walk-in cooler and in the prep coolers. Date mark all such foods that will be in use for longer than 24 hours.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Domestic rice cookers were still in use. Remove these and use ANSI certified food equipment.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
All cold foods items in the walk in cooler and in the food prep coolers were observed at proper temperatures throughout this inspection. Service had been provided to units and staff had adjusted practices to ensure TCS foods in coolers remained at 41F or below. This is a very important improvement. Use of daily temperature logs is recommended to verify every day that the refrigeration units are holding food at proper temperatures. Nice work. The only area where there was still a violation was on the front lunch service counter, where two salad items are being held on ice instead of under mechanical refrigeration. Keep these items under mechanical refrigeration instead.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Significant numbers of food containers in lower sections of the prep coolers were left uncovered. Provide covers when foods are in storage mode (not when actively cooling).
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
A significant amount of food in containers was stored on the floor of the walk in cooler and walk in freezer. Store food on shelves at least six inches above floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
The front hand sink in the POS area had it's hand soap in a squeeze bottle set on the floor. The front hand sink in the tea area did not have its own hand soap. Make sure each hand sink has its own hand soap and that the soap is kept close to the sink - not on the floor.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
minorCode MN Rule 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoops with handles buried in ice. Train staff to keep the handles out of the ice.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
It was not clear at time of follow up inspection whether a manager had printed off an Employee Illness Log and had it ready for use. Ensure one is available.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Dozens ready to eat items were observed without datemarks throughout the facility. Develop a datemarking program as required.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Domestic rice cookers were in use. Remove these and use ANSI certified food equipment.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Manager was not actively overseeing food safety practices by employees - such as having them check food temperatures and/or make corrections when temperatures are incorrect.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Dozens of TCS foods were again observed in the temperature danger zone - on all of the prep cooler line and in the walk in cooler. See the list of food temperatures noted above. Explained to person in charge that such elevated temperatures are not safe. Several food items were discarded. Continued observation of TCS foods in the temperature danger zone will result in citations (fines) and may result in an emergency closure. Blanched lettuce salad and beef stir fry dish at the lunch expo counter were being held on ice instead of under mechanical refrigeration. Discontinue this practice; keep all TCS food under MECHANICAL REFRIGERATION.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
A fly-tape strip covered in flies was again hung above prep table / hand sink / prep sink area. Manager removed the device. Locate fly tapes away from food prep areas.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed several knives stored in-between coolers. This is not approved. Store on clean surfaces, such as on a cutting board or in a clean hotel pan.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Significant numbers of food containers in lower sections of the prep coolers were left uncovered. Provide covers when foods are in storage mode (not when actively cooling).
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Hood baffles had a significant amount of grease and char build-up. Manager stated a cleaning service is contracted to clean every other week. Increase this frequency or add in-house cleaning of baffles. This level of grease build-up could present a fire hazard.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Many equipment surfaces were observed with built-up grease and food debris, such as microwave, door handles and the hood canopy. Floor fans were dirty with dust. Clean equipment.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
A fly-tape strip covered in flies was hung above prep table / hand sink / prep sink area. Manager removed the device. Locate fly tapes away from food prep areas.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
A significant amount of food in containers was stored on the floor of the walk in cooler and walk in freezer. Store food on shelves at least six inches above floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
No food thermometer could be found for some time during the inspection - indicating employees were not checking food temperatures. A food thermometer was eventually found.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
In addition to garbage and refuse storage and disposal requirements found in the Minnesota Food Code, each container, room or area shall be thoroughly cleaned after the emptying or removal of garbage and refuse. Food-waste grinders, if used, shall be installed in compliance with city ordinances. Garbage and refuse shall be disposed of with sufficient frequency and in a manner so as to prevent a nuisance. Indoor garbage rooms shall be equipped with a floor drain, hot and cold running water and ventilation to the exterior. (99-Or-119,§ 1, 10-29-99)
Inspector’s notes
See comments in Garbage and Refuse item MNRule4626.1300 5-501.115. The City has additional requirements that the indoor garbage room will be thoroughly cleaned after every trash pick-up.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
The shared indoor garbage room off the back hallway is dirty with grease spill and debris, has a foul odor and is attracting flies. This business maintains two grease barrels in the garbage room, which were uncovered at time of inspection. Manager stated his opinion that it is the responsibility of the apartment building to clean the garbage room. Discuss cleaning expectations, frequency and methods with the building ownership and/or other tenant businesses.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The back handsink was being used to thaw raw chicken. Manager had employee move the raw chicken to the food prep sink to run water on it, and also clean the handsink. Only use the handsink for hand washing.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Several hand sinks were out of paper towels or the paper towel dispensers did not work. Manager stated he pays a company to do this. That is not acceptable. Train staff to always stock paper towels when empty at any handsink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Several hand sinks were out of hand soap or the dispensers did not work. Manager stated he pays a company to do this. That is not acceptable. Train staff to always stock hand soap when empty at any handsink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
minorCode MN Rule 4626.0275ECleaning and sanitizing
Official wording
Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
Inspector’s notes
Observed ice scoops with handles buried in ice. Train staff to keep the handles out of the ice.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode MN Rule 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
Manager does not require employees to report if they are staying out of work with vomiting or diarrhea. Inspector and Manager discussed the requirements that employees report if they have had vomiting or diarrhea.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
Manager state they do not report customer complaints of illness from this location, because it happens to often and they do not trust it is true. Inspector and manager discussed that even single complaints from a customer that they experienced vomiting or diarrhea must be reported to the Minnesota Department of Health. Report these complaints by: Calling 1-877-FOOD-ILL, Emailing health.foodill@state.mn.us , or Online at https://www.health.state.mn.us/diseases/foodborne/reporting.html
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No Employee Illness Log was available or in use. Use an Employee Illness Log. Find Employee Illness Logs and other resources for developing an effective employee illness policy at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Dozens ready to eat items were observed without datemarks throughout the facility. Develop a datemarking program as required.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Domestic rice cookers were in use. Remove these and use ANSI certified food equipment.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
Manager did not know that an employee must not return to work after being ill until 24 hours after all vomiting and diarrhea symptoms have ended. Inspector and Manager discussed requirements.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Manager was not actively overseeing food safety practices by employees - such as washing hands and checking for food temperatures. Manager must begin to actively oversee food safety.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed chicken thawing in a handsink. Chicken was moved to the food prep sink to be put under cool running water.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Dozens of TCS foods were observed in the temperature danger zone. Several were discarded based on assessed risk of foodborne illness. Some were moved to cooler location, if they could be safely re-cooled in the required timeframe. 1) TCS foods in several prep coolers, top and bottom were well above 41F. Service these cooler units, reduce temperature settings, only stock with cold food, keep lids closed when not busy, check temperatures to verify they are 41F or below. 2) Chicken salad at the front service area was being held on ice instead of under mechanical refrigeration. Discontinue this practice; only keep TCS food under mechanical temperature control. 3) Raw shell eggs were kept at room temperature - reportedly because they would be used soon. Discontinue this practice. 4) A few items in the walk in cooler had warmed above 41F, because the door to the cooler had been propped open during delivery / reorganizing. Keep door closed.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.